Spaghetti Squash Primavera

asian european greek italian korean mediterranean middle eastern region turkish unknown spicy savory umami medium fast

Prep

29 min

Cook

47 min

Total

76 min

Ingredients (10)

1 spaghetti squash g

2 tablespoons extra-virgin olive oil g

1 onion, chopped g

1 large clove garlic, minced g

1 large zucchini, cut into bite-size pieces g

1 green bell pepper, chopped g

1 tablespoon dried Italian herb seasoning g

fresh ground black pepper, to taste g

1 ½ cups chopped tomato g

¾ cup crumbled feta cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.

Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.

Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.

Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.